Filets Mignon of Lamb with Sautéed Spinach and Spring Vegetables

In my interview with Chef Alain Braux, we talked about his cookbook How to Lower Your Cholesterol with French Gourmet Food and I asked him to share a recipe from the book. Until I read his book, I found it difficult to believe you could lower your cholesterol by eating French food. Forget cholesterol, I didn’t think you could even lose weight.

This recipe calls for lamb filets which you may not find at your local supermarket but I’ve seen them at Wegmans and some other speciality markets. If you have a local butcher, he/she should be able to get them for you.

Chef Braux tells you how to prepare sautéed spinach and spring vegetables to serve with the lamb – perfect for this time of year.

Using a cast iron enamel cast iron roaster with a lid like Le Creuset or a Dutch oven, melt the butter in the olive oil. Salt and pepper the lamb filets. Sauté them for 2 minutes on each side. Add the thyme, cover the pot and continue to cook for another 3-4 minutes.

Take the meat and thyme out and reserve on a hot plate in a warm place. Deglaze the meat juices with the white wine. Add the small diced vegetables and cook another 5-6 minutes while stirring until tender.

In a separate frying pan, sauté your spinach in melted butter until tender.

When ready to serve, place the sautéed spinach on the lower portion of a hot plate; with a slotted spoon, top the cooked spinach nicely with the sautéed vegetables (drain and save the sauce). Place the lamb filets on the top portion of the plate and coat with the sauce and Voila!

How I Dice An Onion

Fun Stuff

Follow Me!

FEATURED COOKBOOK

Featured Posts

What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]

How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella In our house we typically have a weekly “What’s On Hand” meal where my wife and I find ingredients in the refrigerator and pantry that need to be used sooner than later and prepare a pasta dish, stir-fry or Mexican fajita. This […]

Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it […]